Marinate the Chicken: Start by pounding the chicken breasts to a uniform ½-inch thickness, then cube them into 2-inch pieces. In a bowl, combine the chicken pieces with avocado oil and 1 cup of BBQ sauce. Let it marinate for at least 20 minutes at room temperature, or you can refrigerate it for up to 8 hours for deeper flavor.

Make the Herby Ranch: In a wide-mouth jar, whisk avocado oil then add the egg and let it sink. Use an immersion blender to blend until a thick mayo forms. Gradually move the blender up and down while adding coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic. Once combined, mix in dill, parsley, and black pepper. Refrigerate until you're ready to serve.

Grill Chicken and Make Salad: Brush the corn with avocado oil and grill over medium-high heat (350-400°F) for 10-12 minutes, turning every 2 minutes until tender. Oil the grill grates, place chicken skewers on the grill, and cook for about 3-4 minutes on the first side until you see nice grill marks. Flip them, baste with reserved BBQ sauce, and cook until fully done, another 3-4 minutes.

Assemble the Salad: In a large bowl, combine your salad ingredients—romaine, green onions, grape tomatoes, black beans (if not Whole30), cilantro, and basil. Add the desired amount of ranch dressing to create a creamy, flavorful mixture. Remove corn from the cob and fold it in along with diced avocado. Toss gently to combine.

Serve: Serve the grilled BBQ chicken skewers on top of the vibrant salad for a refreshing, hearty dish that makes every bite memorable.